’Tis the season to treat ourselves a little with our favourite Christmas foods. But come Boxing Day, most of us have found ourselves with leftovers in the fridge and no idea what do with them. So this year, make the most of your festive food shop with these easy but tasty recipes – and not a turkey sarnie in sight.
1. Coronation turkey on mini poppadoms
For a fresh twist on the post-Christmas turkey curry, try these creamy, crunchy canapés with pickles and watercress.
Serves: 30
Ready in: 15 minutes
Price per serving: 11p
Ingredients
3tsp mild curry powder
100ml mayonnaise
2tbsp mango chutney
50g crème fraîche
½ onion, very finely chopped
30g sultanas
10g coriander, chopped
300g turkey, shredded
70g pack mini poppadoms
Rings of quick-pickled red onion, to garnish
Watercress leaves, to garnish
Toasted flaked almonds, to garnish
Method
1. In a large bowl, mix the curry powder, mayonnaise, chutney, crème fraîche, onion and sultanas to combine.
2. Mix in the coriander and turkey until well coated. Cover the mixture and chill in the fridge for 20 mins to allow the flavours to infuse.
3. Top each poppadom with 1tsp of the turkey mixture, then garnish with the pickles, watercress leaves and flaked almonds. Season with ground black pepper to serve.
2. Brussels sprouts salad with tahini dressing
Pistachios and a creamy sesame drizzle add nutty flavour to this vibrant winter salad that will also use up those leftover sprouts – ideal for a festive family lunch.
Serves: 8
Ready in: 20 minutes
Price per serving: 76p
Ingredients
400g raw Brussels sprouts, trimmed and shredded
100g sliced curly kale, washed and hard stalks removed
100g tahini
2tbsp clear honey
1-2tsp Dijon mustard
1tbsp apple cider vinegar
Zest and juice 1 lemon
100g spinach, half left whole, half roughly chopped
1 large red onion, thinly sliced
15g mint, torn
15g flat-leaf parsley, torn
80g pistachios, chopped
Method
1. In a large pan over a medium heat, steam the sprouts and the kale for 5 mins to soften slightly, then set aside to cool.
2. For the dressing, mix the tahini, honey, mustard, vinegar, lemon zest and juice together in a small jug. Add 2-3tsp water to thin to a pouring consistency.
3. In a large bowl, toss together the sprouts, kale and spinach.
4. Add the red onion, herbs, 50g of the pistachios and 30g of the pomegranate seeds, then mix to combine.
5. Tip into a serving dish. Top with the remaining dressing, pistachios and pomegranate seeds, then drizzle over the tahini dressing to serve.
3. Yorkshire puddings with roast beef & a horseradish dressing
Got extra Yorkshires to use up? Fill them with tender beef and a punchy horseradish dressing enriched with crème fraîche to make these super-quick light bites.
Serves: 12
Ready in: 15 minutes
Price per serving: 21p
Ingredients
1tbsp horseradish sauce
3tbsp crème fraîche
Juice ½ lemon
150g roast beef, carved into fairly thin slices
100g radishes, finely sliced
1 pack cress, snipped
Method
1. Warm up the Yorkshire puddings in the oven.
2. In a bowl, stir together the horseradish sauce, crème fraîche and lemon juice to combine.
3. Arrange the Yorkshire puddings on a serving platter and divide the sliced beef between them. Top each one with the radish slices, a dollop of the horseradish dressing and a sprinkling of cress. Season with a grind of fresh black pepper to serve.
4. Christmas pudding & cranberry sundae shots
Whip up these tasty, grown-up dessert treats to use up your leftover Christmas pud, adding juicy cranberries and a seasonal splash of port.
Serves: 8
Ready in: 15 minutes
Price per serving: 37p
Ingredients
3tbsp cranberry sauce
50g cranberries (either fresh or frozen)
15ml port
200g Christmas pudding, crumbled
250g vanilla ice cream
50g dark chocolate, melted
Zest 1 orange, cut into thin strips, to garnish
Mint sprigs, to garnish
Method
1. Heat the cranberry sauce, cranberries, port and a splash of water on low in a small pan. Simmer gently to loosen the sauce, then set aside to cool.
2. Divide the Christmas pudding between 8 small tumblers, then add a spoonful of the vanilla ice cream to each one.
3. Add a dollop of the cranberry mixture, so the sauce drizzles down the inside of the glass.
4. In a non-metallic bowl, zap the chocolate in the microwave for 30 secs at a time, stirring, until completely melted and smooth.
5. Drizzle the chocolate over the desserts, then sprinkle with the hazelnuts and garnish with the orange zest and mint to serve.
For more inspiring recipes, visit Asda Good Living
